Friday, June 25, 2010

Edamame Salad

When I was at Costco a few months ago I purchased a lifetime supply of edamame. We're still eating them. I was excited to find this recipe to add some variety to our weekly edamame serving. Thanks to Week of Menus for the recipe! I modified the original recipe by using fire roasted bell peppers instead of raw ones and green onions instead of scallions.

I suggest letting the salad sit in the refrigerator for 24 hours to let the flavors come together. I liked it better the second day.

2 packs frozen edamame beans in their shells ( If using preshelled beans, you'll need around 2 1/2 cups.)
1/2 cup roasted red bell pepper, finely diced
1/2 cup green onions chopped
1/4 cup cilantro, finely chopped

for the dressing:
2 tablespoons rice vinegar
2 tablespoons oil
1 1/2 teaspoons honey
1 tablespoon grated fresh ginger
1/2 teaspoon salt

Get Cookin'

 Cook edamame beans according to package directions. When done cooking, make sure to rinse well with cold water to stop cooking. Dump the beans into a bowl full of ice water. Set aside.

2. Mix ingredients for dressing together.

3. Shell the edamame. Place the beans into a bowl. Pour dressing on top. Add cilantro, bell peppers, scallions. Toss to coat. Chill in the refrigerator for 24 hours to allow flavors to amalgamate.

Wednesday, June 16, 2010

Indian Lentils

My dad and I planned on going out to eat tonight, but decided we had eaten out too much lately. To avoid another processed meal (and extra calories) I decided to crockpot cook. Thanks to A Year of Slow Cooking for the recipe!

The dish turned out great but didn't take nearly as long to cook as expected. Next time I'd start cooking them at noon, not 9 a.m.
photo from here
2 cups lentils (any color-mine were a mixture of brown & red)
4 cups chicken broth (you could use veggie)
1 small yellow onion, diced
1 cup diced celery
1 teaspoon cumin
1/2 teaspoon corriander
1 teaspoon kosher salt
1/2 teaspoon dried mustard
1/2 teaspoon turmeric
4 cloves garlic, chopped
1 (4 ounce) can diced chiles (no need to drain)
1 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
2 large chicken breast halves (we only had a can of chicken, so I used that)

Get Cookin'

Use a 4 quart slow cooker. Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth,diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.

Lay the chicken on top.

Cover and cook on low for about 7 hours, or on high for about 4. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. I didn't have to do this, thanks to canned chicken. :)

Serve over rice. Jesse kept asking for pita bread, so next time add pita bread, too!